This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash. So easy to make, with just 5 ingredients!
Spaghetti Squash Enchilada Bowls
Ever wonder what to put on your roasted spaghetti squash? I came up with the idea to use my leftover enchilada sauce to make these enchilada spaghetti squash boats – best idea I’ve had in a long time!
Enchiladas are a staple in my home, I always make a double batch of this AMAZING enchilada sauce when I make my chicken enchiladas and freeze the rest for quick future enchilada nights. Yes, you can buy it pre-made in the store, but trust me it’s SO much better from scratch.
These boats are so easy to make, with just 5 ingredients. I made them meatless because quite frankly, they were filling and didn’t need much – they were perfect as is! They are also low-carb, so this dish is a win win in my book! Although you can make this quicker in the microwave, I highly recommend using the oven method instead for less watery, perfect results.
These are perfect as is, but here’s a few more ways to enjoy them!
Spaghetti Squash Variations
- Ground meat – Why not add ground beef or turkey taco meat on top!
- Chicken – add some shredded leftover chicken from a rotisserie chicken for more protein.
- Vegetarian option – load them up with some canned black beans and corn.
More spaghetti squash recipes:
- Turkey Taco Spaghetti Squash Boats
- Spaghetti Squash with Meat Ragu
- Baked Spaghetti Squash and Cheese
- Spaghetti Squash with Bacon and Parmesan
- Instant Pot Spaghetti Squash and Meat Sauce
Spaghetti Squash Enchilada Bowls
WW Points
Ingredients
- 2 small spaghetti squashes
- 2 teaspoons olive oil
- 1/8 teaspoon kosher salt
- black pepper , to taste
- 1 1/3 cups homemade enchilada sauce , see here
- 1 cup part-skim shredded Mexican cheese blend
- chopped cilantro and scallions for garnish
Instructions
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Preheat oven to 400F degrees.
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Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands.
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Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash face down on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.
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Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear.
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Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full.
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Top evenly with the cheese and transfer them to the oven and bake another 15 minutes, until the cheese is melted and the sauce is hot.
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Remove from the oven, sprinkle with cilantro and scallions and serve immediately!